Pistachio Torte With Lemon Cardamom Glaze Recipes

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PISTACHIO TORTE



Pistachio Torte image

This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.

Provided by Teaspoon

Categories     For Large Groups

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1/2 cup butter
1/2 cup ground nuts
1 (8 ounce) package cream cheese
1 1/2 cups powdered sugar
8 ounces Cool Whip, divided
3 (3 1/2 ounce) boxes instant pistachio pudding mix
4 1/2 cups milk

Steps:

  • For the crust, mix together the flour, butter and nuts.
  • Press in the bottom of a 9 x 13 pan.
  • Bake at 325 for 15 minutes.
  • Let cool.
  • Mix the cream cheese, powdered sugar and 1 cup cool whip.
  • Spread on top of crust.
  • Mix well the pudding and milk.
  • Pour on top of cream cheese mixture and let set.
  • Top with remaining cool whip.
  • May top with chopped nuts if desired.

PISTACHIO TORTE WITH LEMON-CARDAMOM GLAZE



Pistachio Torte With Lemon-Cardamom Glaze image

One of my favorite desserts to prepare, this recipe is right out of Conde Nast's 1997 publication of PARTIES, page 119. I like it because it is low in gluten and not too sweet. Next time, I will try using gluten-free flour. The cardamom glaze adds a nice surprise.

Provided by French Terrine

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup natural unsalted shelled pistachio
1 cup granulated sugar
1/3 cup flour
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup egg whites or 5 large egg whites
1/4 teaspoon salt
1/2 cup confectioners' sugar, sifted
1 tablespoon lemon juice
1/8 teaspoon ground cardamom
2 tablespoons chopped unsalted shelled pistachios

Steps:

  • Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper.
  • In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan.
  • Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well).
  • Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side.
  • Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.

Nutrition Facts : Calories 359.1, Fat 19.3, SaturatedFat 8.2, Cholesterol 30.5, Sodium 113.7, Carbohydrate 42, Fiber 1.9, Sugar 34, Protein 6.8

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